1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

IACP 2013 Awards Finalists

International Association of Culinary Professionals

By

IACP 2013 Awards Finalists

IACP

The International Association of Culinary Professionals (IACP) have announced their 2013 Awards Finalists. The IACP Cookbook Awards are given out annually to honor excellence in cookbook writing and publishing. The IACP also presents the Bert Greene Awards for Food Journalism, in Magazine, Internet, and Newspaper categories. The IACP also bestows Awards of Excellence to deserving individuals and organizations in a number of categories. Winners will be announced on April 9.

The IACP was created in 1978 by Julia Child, Jacques Pépin, and others. The organization now has over 3,000 members in 32 countries.

IACP Cookbook Awards Finalists

Considered the gold standard among cookbook awards, IACP’s Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing and to expand the public’s awareness of culinary literature.

American

The Farm: Rustic Recipes for a Year of Incredible Food
by Ian Knauer
(Houghton Mifflin Harcourt)

Hiroko’s American Kitchen: Cooking with Japanese Flavors
by Hiroko Shimbo
(Andrews McMeel Publishing)

Texas Eats: The New Lone Star Heritage Cookbook, with More Than 200 Recipes
by Robb Walsh
(Ten Speed Press)

Baking: Savory or Sweet

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish
(Ten Speed Press)

The Liddabit Sweets Candy Cookbook: How to Make Truly Scrumptious Candy in Your Own Kitchen! by Liz Gutman, Jen King
(Workman Publishing)

Simply Sensational Cookies
by Nancy Baggett
(Houghton Mifflin Harcourt)

Chefs and Restaurants

Bouchon Bakery
by Thomas Keller, Sebastien Rouxel
(Artisan Books, a division of Workman Publishing

Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA))

Vietnamese Home Cooking
by Charles Phan
(Ten Speed Press)

Children, Youth and Family

Dinner: A Love Story: It all begins at the family table
by Jenny Rosenstrach
(HarperCollins Publishers)

Teen Cuisine: New Vegetarian
by Matthew Locricchio
(Amazon Children’s Publishing)

The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket
by Katie Workman
(Workman Publishing)

Compilations

La Cucina Italiana Encyclopedia of Italian Cooking
by The Editors of La Cucina Italiana
(Rizzoli)

The Meat Free Monday Cookbook: A Full Menu for Every Monday of the Year
by Annie Rigg, Paul McCartney
(Kyle Books)

Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook
by Scott Mowbray, Ann Taylor Pittman
(Oxmoor House)

Culinary History

101 Classic Cookbooks: 501 Classic Recipes
Editor Fales Library
(Rizzoli International Publications, Inc.)

Cheese and Culture: A History of Cheese and its Place in Western Civilization by Paul S. Kindstedt
(Chelsea Green Publishing)

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook (California Studies in Food and Culture) by Anne Willan, Mark Cherniavsky, Kyri Claflin
(University of California Press)

Culinary Travel

Burma: Rivers of Flavor
by Naomi Duguid
(Artisan Books, a division of Workman Publishing)

Pike Place Market Recipes: 130 Delicious Ways to Bring Home Seattle’s Famous Market
by Jess Thomson, Clare Barboza (photography)
(Sasquatch Books)

Sustenance: Food Traditions in Italy’s Heartland
by Elizabeth Wholey

First Book: The Julia Child Award

Japanese Farm Food
by Nancy Singleton Hachisu
(Andrews McMeel Publishing) The Smitten Kitchen Cookbook
by Deborah Perelman
(Random House, Inc. (Alfred A. Knopf))

Vietnamese Home Cooking
by Charles Phan
(Ten Speed Press)

Food and Beverage Reference/Technical

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
by Sandor Ellix Katz
(Chelsea Green Publishing)

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers
by Gianaclis Caldwell
(Chelsea Green Publishing)

Modernist Cuisine at Home
by Nathan Myhrvold, Maxime Bilet
(The Cooking Lab, LLC)

Food Matters

The American Way of Eating: Undercover at Walmart, Applebee’s, Farm Fields and the Dinner Table
by Tracie McMillan
(Scribner)

Taste What You’re Missing: The Passionate Eater’s Guide to Why Good Food Tastes Good
by Barb Stuckey
(Free Press, a division of Simon and Schuster)

Why Calories Count: From Science to Politics (California Studies in Food and Culture)
by Marion Nestle, Malden Nesheim
(University of California Press)

Food Photography and Styling

Bouchon Bakery
by Thomas Keller, Sebastien Rouxel
(Artisan Books, a division of Workman Publishing)

Canal House Cooks Every Day
by Melissa Hamilton, Christopher Hirsheimer
(Andrews McMeel Publishing)

Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA))

General

Gran Cocina Latina: The Food of Latin America by Maricel Presilla
(W. W. Norton & Company)

How to Cook Everything The Basics: All You Need to Make Great Food--With 1,000 Photos
by Mark Bittman
(Houghton Mifflin Harcourt)International Association of Culinary Professionals

True Food: Seasonal, Sustainable, Simple, Pure
by Andrew Weil, Sam Fox with Michael Stebner
(Little, Brown and Company)

Health and Special Diet

The Back in the Swing Cookbook: Recipes for Eating and Living Well Every Day After Breast Cancer
by Barbara Unell, Judith Fertig
(Andrews McMeel Publishing)

Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook
by Scott Mowbray, Ann Taylor Pittman
(Oxmoor House)

Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook
by Liana Krissoff
(Stewart, Tabori & Chang, an imprint of Abrams)

International

Burma: Rivers of Flavor
by Naomi Duguid
(Artisan Books, a division of Workman Publishing)

Jerusalem: A Cookbook
by Yotam Ottolenghi, Sami Tamimi
(Ebury Publishing (UK)/Ten Speed Press (USA)

A Sardinian Cookbook
by Giovanni Pilu, Roberta Muir
(Penguin Books)

Literary Food Writing

The Art of the Restaurateur
by Nicholas Lander
(Phaidon Press)

The Man Who Changed the Way We Eat: Craig Claiborne and the American Food Renaissance
by Thomas McNamee
(Free Press, a division of Simon and Schuster)

Yes, Chef: A Memoir
by Marcus Samuelsson
(Random House)

Single Subject

Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home
by Andrea Nguyen
(Ten Speed Press)

Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg
(Chronicle Books)

Roots: The Definitive Compendium with more than 225 Recipes
by Diane Morgan, Antonis Achilleos (photography)
(Chronicle Books)

Wine, Beer or Spirits

Canadian Whisky: The Portable Expert
by Davin de Kergommeaux
(McClelland & Stewart, a division of Random House of Canada Limited)

Frontera: Margaritas, Guacamoles, and Snacks
by Rick Bayless, Deann Groen Bayless
(W. W. Norton & Company)

The Vineyard at the End of the World: Maverick Winemakers and the Rebirth of Malbec
by Ian Mount
(W. W. Norton & Company)

PAGE 2: Bert Greene Awards and the Digital Media Awards

  1. About.com
  2. Food
  3. Gourmet Food
  4. Food TV, Books, & Awards
  5. IACP International Association of Culinary Professionals 2013 Awards Finalists

©2014 About.com. All rights reserved.